To make the stuffing, chop the shallot and garlic and soak them, together with the currants, in the marsala overnight. In the morning, add the ricotta cheese, 1/4c of the olive oil, and about 1/4c of bread crumbs. Grind about 1/2 pound of the squid (including the tentacles and smaller bodies) in a food processor and add the above mixture. Blend them together in the food processor. Fold in the pine nuts by hand and refrigerate the mixture. Lay the squid bodies on a board and, one by one, put a dollop of the stuffing on each. Then wrap the bodies around the stuffing and close with wood toothpicks. (I've not been able to find still-whole squid; I guess one could stuff them that way if you can find them.) Put the stuffed squid in a baking pan. Cover the squid in the pan with a mixture of the tomato puree, wine, and the rest of the olive oil, and sprinkle bread crumbs on top of the whole pan. Bake at 350F for at least 1.25 hours. Enjoy!